Crab Roe Congee
Crab Roe Congee - a Smooth Delicacy
“Autumn winds rise, and crabs’ feet itch; hear the crabs scuttling as the chrysanthemums bloom.” Though one can eat crab all year round, it is during the months of September and October that crabs are at their best, full of roe and fat. This is also called the “crab season” in China.
People in ancient times spoke of the “four flavors” of crab. “Greater leg meat” is tender, made up of shorter strips, with a flavor similar to dried scallop. “Lesser leg meat” is made up of longer strips, also tender, and similar to whitebait. “Crab body meat” is pure white and translucent, similar to whitefish. “Crab gold” (known as crab fat or tomalley) is rich in nutrients full of the protein that your body needs, as well as fats, phospholipids, and vitamins.
In this crab roe congee recipe, the crab fat is sweet and fresh, with a silky-smooth mouthfeel. The soft congee base becomes permeated with the freshness of the crab fat, making for a beautiful autumnal flavor.
Nutritional Information
This congee strengthens qi and enriches the blood. It opens the meridians and relieves pain and is of particular help to people suffering from weakness or recovering from illness.
Ingredients
- 1/2 cup (100 grams) rice
- 2 Chinese mitten crabs (Shanghai hairy crabs)
Seasonings (all in small quantities)
- salt
- chicken bouillon powder
- sliced ginger
- sesame oil
Cooking Directions
- Steam the crabs for 15 minutes. Remove them, then cut out the crab fat.
- Wash the rice and place it in a pot, adding water as needed. Bring it to a boil, then reduce to a simmer until the rice begins to break down.
- Add the sliced ginger and crab fat to the pot and cook for 15 minutes.
- Add salt and chicken bouillon powder to taste. Drizzle sesame oil and serve.
Tip: Make sure to choose fresh crabs in order to get the best crab fat.